Makes about 20 buns
500 gr Matthews Strong White Flour
250 ml water
1 large egg
50 gr caster sugar
25 gr milk powder
20 gr mixed spice or a mixture of allspice, cinnamon, ginger and nutmeg
15 gr fresh yeast
20 gr salt
100 gr butter (salted or unsalted)
For the fruit mix:
100 gr currants
60 gr candied peel
For the crosses:
50 gr flour enough water to mix to a paste
Egg wash (egg beaten with a dessert spoon of water).
1. Place the bowl of your stand mixer on your scales and set to zero. Add the flour, sugar, milk powder, spice, yeast and salt ticking the ingredients off as you go so you do not miss anything. Place the bowl back on its stand.
2. Place a jug on the scales and set to zero. Crack the egg into the jug and add water to make up to 300 ml.
3. Add the liquid to the dry ingredients and mix for 3 minutes on the lowest speed. Increase to medium speed and mix a further 3 minutes.
4. Meanwhile cube the butter.
5. Turn the speed of the mixer down to minimum speed and add the butter a few cubes at a time. Don’t worry if it does not seem to be mixing in well.
6. Once all the butter has been added turn up to medium speed and mix until the mixture comes away from the sides of the mixer bowl. This will happen I assure you. It can take 5 minutes or more to do this.
7. When it is thoroughly mixed, the mixture will be smooth and glossy.
8. Place the dough into the plastic box and cover leaving at least 2 hours or overnight.
9. Weigh out the currants and peel. Check over the currants for any large stalks – you’ll be amazed how many there are. These make the bun crunchy in the wrong way!
10. Turn the oven on to heat up 180C /350F Gas 5
11. Take the dough out of the box and place on a lightly floured surface and roll out to around 1 cm thick.
12. Mix the peel and currants well and sprinkle over your rolled out dough right up to the edges.
13. Roll the fruit into the dough to make it easier to roll up.
14. Roll up the dough into a long cylinder.
15. You now need to cut into equal 70 gr slices so that all your buns are of equal size.
16. Place in rows in the order you cut them.
17. Rolling up: Roll each piece into a ball shape keeping them in order. Once you have roughly rolled the buns, return to the first bun and roll a second time. You’ll find it is far easier to roll into a smooth bun this way.
18. Place the buns spaced equally (about 1.5 cm apart) on the tray on your baking parchment or silicon.
19. Brush with egg wash. Allow to prove for a minimum of 60 minutes in a warm draft free place. 20. Meanwhile, make the paste for the crosses. Add enough water to the flour to make a thick paste. This is a bit trial and error, but you want to imagine it will flow fairly freely. Let it rest.
21. When the buns are ready, they will be soft to the touch and the spaces between each bun will be far smaller than to start with. Brush with egg wash a second time. then pipe the lines.
22. Add the flour and water paste to your piping bag. Pipe continuously in a straight line over the buns as you can in one direction, then turn the tray and pipe in the second direction
23. Place in the oven and bake. This will take approximately 15 minutes depending on your oven. The buns should be a golden brown and the bottoms lightly browned.
24. Allow to cool before toasting and eating with plenty of butter.
Danielle Ellis www.severnbites.com
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
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VAT No. GB 194 637 624
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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